Snickerdoodles
Soft, tangy cookies rolled in cinnamon sugar, with crackled tops and chewy centres.
Prep25 min
Cook11 min
Rest30 min
Oven190°C
Servings24
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 230 g unsalted butter, softened rounded
- 300 g granulated sugar rounded
- 2 large eggs rounded
- 375 g plain flour rounded
- 8 g cream of tartar rounded
- 5 g baking soda rounded
- 3 g fine salt rounded
- 50 g granulated sugar for coating rounded
- 8 g ground cinnamon rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 190°C and line two sheet pans.
- Beat the butter and 300 g sugar until pale. Beat in the eggs one at a time.
- Whisk flour, cream of tartar, baking soda and salt, then mix into the butter just until no dry flour remains.
- Chill the dough for 30 minutes. Mix the coating sugar and cinnamon.
- Divide into 24 balls, roll each in cinnamon sugar and place well apart on the pans.
- Bake for 9 to 11 minutes, until the edges are set but the centres still look soft. Cool for 5 minutes on the pans, then transfer to a rack.
Notes
- Cream of tartar supplies the characteristic light tang and helps keep the centres tender.
- Do not bake until the centres look dry. They finish setting on the hot pan.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.
Sources consulted
Sources consulted
From Christoph Mayer